quinoa

My Quinoa in People Mag!

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Apparently, 2013 has been named the “International Year of Quinoa”! For this reason, People Magazine reached out to me looking for a quinoa recipe, and they chose one of my favorites- my Fall Quinoa Salad with red bell peppers, butternut squash and dried figs. It’s featured in the November 11th issue of People which is on stands now (a collector’s issue with the Royals on the cover!). This recipe can be served warm or at room temperature and would be a great Thanksgiving side (especially for all your gluten free guests!). 

And if you’re really into quinoa, here are a couple other ideas:

Quinoa Edamame Salad   &   Mushroom Quinoa Risotto

By Erin Gleeson for The Forest Feast

Quinoa Edamame Salad

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I made this Quinoa Edamame Salad with sesame dressing for our BBQ last weekend and it turned out to be a winner! We had leftovers that were great for lunches all week. Packed with flavor and protein, this is a filling salad I’ll be making often.

By Erin Gleeson for The Forest Feast

Quinoa with Squash, Peppers & Figs

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Quinoa with butternut squash, red bell peppers and figs! A simple, colorful, autumn dish. Serve warm or at room temperature. (A great side for Thanksgiving!)

By Erin Gleeson for The Forest Feast

Tu B'shvat Celebration

It is the Jewish holiday of  Tu B'shvat  today, the New Year of the Trees! Those who celebrate it have a meal this evening with 15 different types of fruits and nuts, drink 4 cups of wine and plant a tree together. Lovely idea, isn’t it? In modern times, many Jews have connected Tu B’Shvat with ideas of environmental awareness and sustainability.  photo © Erin Gleeson

It is the Jewish holiday of Tu B'shvat today, the New Year of the Trees! Those who celebrate it have a meal this evening with 15 different types of fruits and nuts, drink 4 cups of wine and plant a tree together. Lovely idea, isn’t it? In modern times, many Jews have connected Tu B’Shvat with ideas of environmental awareness and sustainability.

photo © Erin Gleeson

Blood Orange Cabbage Salad

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This salad is so simple and colorful. Just slice or chop 2 carrots, 1 purple cabbage, 5 radishes and 2 blood oranges. Toss together with a handful of golden raisins. Make a simple dressing of olive oil, balsamic vinegar and the juice from one more blood orange. Use a couple of the outer cabbage leaves as bowls for a pretty look. A wintery citrusy delight!

Photos and Illustration © Erin Gleeson